Butter monolith 72,6%, 5kg
Butter monolith 72,6%, 10kg
Butter monolith 72,6%, 20kg
Butter monolith 82,5%, 20kg
| Specification | |
| Name | Sweet cream butter Selianske 72,5% |
| Description | The product obtained by whipping cream from cow's milk |
| Ingredients | Cream from cow milk |
| Preservatives: absent | |
| Allergens: milk protein, lactose | |
| GMO free | |
| Sensory requirements to the product | Product view: surface on the cut is shining, or slightly shiny, dry in appearance |
| Consistency: homogeneous, plastic, dense surface | |
| Colour: from light yellow to yellow colour | |
| Smell and taste: pure, well creamy with taste of pasteurization | |
| Physical and chemical characteristic | Mass fraction of fat, % min 72,5 |
| Titrable acidity of plazma °Т max 23 | |
| Moisture, % max 25,0 | |
| Acidity of the fat phase °К max 2,5 | |
| рН min 6,25 | |
| Microbiological characteristics | QMAFAnM *CFU / 1 g < 1*10⁵ |
| Coliforms *CFU / 0,01 g not allowed | |
| Salmonella / 25 g not allowed | |
| St. аureus *CFU / 1 g not allowed | |
| L.monocytogenes / 25 g not allowed | |
| Yeast / moulds *CFU / 1 g 100 in total | |
| Nutritional value ( per 100g) | Energy value: 2776 kJ / 661 kcal |
| Protein, g 0,8 | |
| Total fat, g 72,5 | |
| Total carbohydrates, g 1,3 | |
| Microelements naturally contained in milk | |
| Application | All food applications |
| Packaging | 20-25 kg paperardboard boxes with inner polyethylene bag min 60 mcr |
| Storage and Handling | Butter must be kept in its original packaging sealed and protected from air and light in the refrigerator at humidity not more than 80%, 12 months - at -12°С to -18°С; 9 months - at -6°С to -11°С; 3 months - at 0°С to -5°С |
| Specification | |
| Name | Sweet cream butter Extra 82,5% |
| Description | The product obtained by whipping cream from cow's milk |
| Ingredients | Cream from cow milk |
| Preservatives: absent | |
| Allergens: milk protein, lactose | |
| GMO free | |
| Sensory requirements to the product | Product view: surface on the cut is shining, or slightly shiny, dry in appearance |
| Consistency: homogeneous, plastic, dense surface | |
| Colour: from light yellow to yellow colour | |
| Smell and taste: pure, well creamy with taste of pasteurization | |
| Physical and chemical characteristic | Mass fraction of fat, % min 82,5 |
| Titrable acidity of plazma °Т max 23 | |
| Moisture, % max 16,0 | |
| Acidity of the fat phase °К max 2,5 | |
| рН min 6,25 | |
| Microbiological characteristics | QMAFAnM *CFU / 1 g < 1*10⁵ |
| Coliforms *CFU / 0,01 g not allowed | |
| Salmonella / 25 g not allowed | |
| St. аureus *CFU / 1 g not allowed | |
| L.monocytogenes / 25 g not allowed | |
| Yeast / moulds *CFU / 1 g 100 in total | |
| Nutritional value ( per 100g) | Energy value: 3140 kJ/748 kcal |
| Protein, g 0,5 | |
| Total fat, g 82,5 | |
| Total carbohydrates, g 0,8 | |
| Microelements naturally contained in milk | |
| Application | All food applications |
| Packaging | 20-25 kg paperardboard boxes with inner polyethylene bag min 60 mcr |
| Storage and Handling | Butter must be kept in its original packaging sealed and protected from air and light in the refrigerator at humidity not more than 80%, 12 months - at -12°С to -18°С; 9 months - at -6°С to -11°С; 3 months - at 0°С to -5°С |
Skimmed milk powder
| Specification | |
| Name | Skimmed milk powder not more than 1,5% of fat |
| Description | Product obtained by dehydrating pasteurized cow's milk pasteurized, condensed and spray dried |
| Ingredients | Skimmed cow milk. Preservatives: absent. Allergens: milk protein, lactose. GMO free. |
| Sensory requirements to the product | Product view: dry fine-sprayed powder of agglomerated particles of milk. Product is free from extraneous matter and hard lumps except those that are destroyed by light-press |
| Consistency: bulk | |
| Colour: white or white creamish | |
| Smell and taste: peculiar to fresh pasteurized milk without foreign odors and tastes. Taste of pasteurized milk is permitted | |
| Physical and chemical characteristic | Mass fraction of fat, % max 1,5 |
| Mass fraction of protein in MSNF, % min 34,0 | |
| Mass fraction of lactose, % min 50,0 | |
| Mass fraction of moisture, % max 5,0 | |
| Acidity, ⁰Т max 21 | |
| рН max 6,5 | |
| Purity group A, B | |
| Solubility cm³ max 0,3 | |
| Microbiological characteristics | QMAFAnM *CFU / 1 g < 1*10⁵ |
| Coliforms *CFU / 0,1 g not allowed | |
| Salmonella / 25 g not allowed | |
| St. аureus *CFU / 1 g not allowed | |
| Nutritional value ( per 100g) | Energy value: 1513 kJ / 361,5 kcal |
| Protein, g 32 | |
| Total fat, g 1,5 | |
| Total carbohydrates, g 55 | |
| Added sugar 0 g | |
| Microelements naturally contained in milk | |
| Application | For food use and for food and industrial processing |
| 9 g of powder dissolve with 90 ml of warm distilled water (t = 40-45 0C). Mix well and let stand 10-15 min. As tge result shall give approximately 1 litre skimmed milk. Skimmed milk powder is not intended to be used for infant | |
| Packaging | 4-layer kraft paper bag with inner polyethylene bag min 60 mcr sizing with a seam |
| Net weight 25 kg | |
| Gross weight 25,40 kg | |
| Storage and Handling | Store in a clean, closed, well ventilated place at a temperature 0 ° C to 25 ° C and a relative humidity of not more than 85% - 18 months from the date of manufacture |